Stylish as the city of its origin, this dish is a perfect example of elegant simplicity. It’s also one of those rare restaurant dishes that you can easily make at home.
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Heat the butter and 2 tsp. olive oil in a heavy, large (preferably 12-inch) skillet over medium-high heat. When the oil is hot enough to sizzle a breadcrumb, add the chicken breasts, keeping them separated. Cook, shaking the pan occasionally, until golden brown, about 2 minutes. Season each breast with some of the salt and pepper, gently turn over with tongs, taking care to keep the golden crust intact, and cook until the second side is golden brown, 1 to 2 minutes. Watch carefully and don’t let the crumbs get too dark. Season with salt and pepper and drain for just a moment on paper towels.
To serve, add the arugula to the vinaigrette and tomatoes and toss. Arrange the sautéed chicken on warm serving plates and top each with a tall pile of the salad.
To shape salad greens into tall stacks, lightly dress the greens and pack them loosely in a clean plastic container; pints work well. Invert the container onto a salad plate, lift it away, and voilà—a statuesque salad.
For extra crunch, make your own dry breadcrumbs: Italian cooks generally make their own breadcrumbs from day-old bread. Homemade breadcrumbs aren’t a must for this recipe, but if you have day-old bread and would like to make them, here’s how:
For a fresh start to the meal, serve Ricotta Bruschetta with Lemon, Black Pepper, and Mint.
My rating applies to the salad portion only. We have made this numerous times and love it but we always pound and then grill the chicken because my husband loves to grill. I suspect the breaded, saluted version is wonderful too but it is definately wonderful with grilled chicken topped by the salad. Highly recommend.
Simply OUTSTANDING! I have never really been a fan of arugula, however my boyfriend is so I was willing to give arugula another chance with this recipe. I am so glad I did! The bitterness of the arugula was such a great combination with this chicken and my bf loved it. I will definitely be making this again!
This recipe is one of my favorite recipes from Fine Cooking. I've made it countless times since it was first published.The sharpness of the dressing contrasts nicely with the richness of the crumb crust.I,too, also toss a handful of grated Parmesan into the bread crumbs. Sometines I'll add some panko crumbs to the crumbs.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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